Roast Medium / All Brewing Methods
Region Santa Marta de Dota
Estate Coopedota R.L.
Altitude 1450 – 1900
Process Honey Processed
Cup Score 83.25
Sweet orange coating mouthfeel with milk chocolate and caramel notes. Delicate raspberry and orange notes linger in the finish.
Located in the famed, lush green hills of the Tarraz region, the tranquil town of Santa Maria de Dota is home to Coopedota. The cooperative operates as an important economic and cultural resource for the town’s tight-knit community whose main industry is centralised around coffee production. At altitudes between 1,450 and 1,900 metres above sea level, the main micro-climate in the area is strongly influenced by the pacific-ocean and near-by natural reserves drawing in rainfall.
Established in 1960 by local coffee producers, Coopedota was designed to aid with financing, coffee processing and exportation through an economy of scale. Since then it has evolved into a exemplary cooperative of more than 900 members, producing approximately 60,000 69 kilo bags of coffee per year.
All Coopedota producers process their coffee at the cooperative owned mill. The mill itself is impressive with its colourful maze of pulpers, fermentation tanks, sorting lines and silos. Cherries are dropped off at the main entrance, being separated into specific qualities and certifications.
Coopedota hailed as the first coffee producer and roastery to be CO2 neutral certified in the world. They are paving the way for sustainable coffee production of the future. Not only by reducing and offsetting their emissions but also being actively involved in their community. A core value and key to success of the co-op is diversification. In the past couple of years Coopedota has undergone a rebranding and renovation at their mill, building an onsite caf to help promote coffee tourism.
A common issue discussed throughout coffee is the aging demographic of its producers. In an attempt to encourage the younger generations to engage in coffee and farming, Coopedota now have a coffee school. This school focuses not only on the fundamentals of coffee production knowledge but also barista training; a new trend in the Costa Rican internal market.